20 Flavorful Mexican Bread Recipes Delicious

Craving the warm, irresistible flavors of Mexican baking? From sweet conchas to savory bolillos, Mexican bread is a feast for the senses—and your kitchen is just a few ingredients away from delicious homemade batches. Whether you’re a seasoned baker or a newbie with a rolling pin, these 20 Flavorful Mexican Bread Recipes will inspire your next baking adventure. Let’s get kneading!

Conchas with Vanilla Glaze

These fluffy Mexican Conchas with a sweet vanilla glaze are the ultimate breakfast treat—soft, buttery, and topped with that iconic crumbly shell pattern.

• For the dough: 3 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 packet (2 1/4 tsp) active dry yeast, 1/2 tsp salt, 1/2 cup whole milk (warmed to 110°F), 2 large eggs (room temp), 1/2 cup unsalted butter (softened)
• For the glaze: 1/2 cup powdered sugar, 2 tbsp unsalted butter (melted), 1 tsp vanilla extract, 1-2 tbsp whole milk

1. Make the dough: In a bowl, whisk together 3 1/2 cups flour, 1/2 cup sugar, yeast, and 1/2 tsp salt. Add warmed milk, eggs, and softened butter; mix until a shaggy dough forms. Knead for 5-7 minutes until smooth. Cover and let rise for 1 hour or until doubled.
2. Shape: Divide dough into 12 balls. Place on a parchment-lined baking sheet, spacing 2″ apart. Flatten slightly.
3. Glaze & pattern: Mix 1/2 cup powdered sugar, 2 tbsp melted butter, 1 tsp vanilla, and 1 tbsp milk until thick but spreadable. Divide glaze over each bun, then use a knife to score a shell pattern.
4. Bake: Let buns rest 20 minutes. Preheat oven to 350°F. Bake for 18-20 minutes until golden at the edges.

The magic? That crisp glaze cracks as it bakes, revealing the pillowy bread beneath—perfect with coffee for a weekend slow-down.

Tip: For extra flavor, add a pinch of cinnamon to the dough or orange zest to the glaze!

Pan de Muerto with Orange Zest

This fragrant, slightly sweet Mexican bread is a Dia de los Muertos classic, but its citrusy warmth makes it irresistible year-round.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp active dry yeast
• 1 tsp salt
• 1/2 cup whole milk, warmed to 110°F
• 4 large eggs (3 for dough, 1 for egg wash)
• 1/2 cup unsalted butter, melted and cooled
• 2 tbsp orange zest (from 1 large orange)
• 1 tsp vanilla extract
• 2 tbsp orange blossom water (or sub 1 tbsp fresh orange juice)
• 1/4 cup granulated sugar (for coating)

Instructions

1. Whisk together flour, 1/2 cup sugar, yeast, and salt in a large bowl. Make a well in the center and add warm milk, 3 eggs, melted butter, orange zest, vanilla, and orange blossom water. Stir until a shaggy dough forms.
2. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1.5 hours or until doubled.
3. Punch down dough and divide into 8 equal pieces. Shape 7 into balls and 1 into small “bone” shapes (optional). Place balls on a parchment-lined baking sheet, topping each with dough “bones.” Cover and rise 45 minutes.
4. Preheat oven to 350°F. Whisk remaining egg and brush over loaves. Bake for 20-25 minutes until deeply golden. Immediately roll warm loaves in remaining 1/4 cup sugar.

The orange zest and blossom water create a perfumed crumb that’s heavenly with coffee – the sugar crust adds just the right sparkle.

Tip: For extra flair, mix 1/2 tsp cinnamon into the coating sugar.

Mexican Sweet Cornbread

This Mexican Sweet Cornbread is a delightful twist on the classic, with a touch of honey, warm spices, and a tender crumb that pairs perfectly with chili or a cozy breakfast.

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup buttermilk
• 1/3 cup honey
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup canned sweet corn, drained
• 1/4 cup diced jalapeños (optional)

1. Preheat oven to 375°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
3. In another bowl, mix 1 cup buttermilk, 1/3 cup honey, 1/4 cup melted butter, and 1 large egg until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined. Fold in sweet corn and jalapeños (if using).
5. Spread batter into the prepared pan and bake for 25–30 minutes, until golden and a toothpick comes out clean.

The honey and cinnamon give this cornbread a subtly sweet warmth, while the corn adds pops of juicy texture. It’s irresistible fresh from the oven with a pat of butter!

Tip: For extra richness, swap buttermilk with 1/2 cup sour cream + 1/2 cup milk.

Bolillos for Tortas

These crusty-on-the-outside, fluffy-on-the-inside Bolillos are the perfect roll for loaded Mexican tortas—just begging to be stuffed with refried beans, avocado, and your favorite fillings!

• 1 ½ cups warm water (105–110°F)
• 2 ¼ tsp active dry yeast (1 packet)
• 1 tbsp granulated sugar
• 4 cups bread flour, plus extra for dusting
• 1 ½ tsp fine sea salt
• 2 tbsp vegetable oil
• 1 egg, beaten (for egg wash)

1. In a large bowl, whisk together warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
2. Add bread flour, salt, and vegetable oil. Stir until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.
4. Punch down dough and divide into 6 equal pieces. Shape each into a tapered oval (like a football), place on a parchment-lined baking sheet, and cover. Let rise 30 minutes.
5. Preheat oven to 375°F. Brush rolls with beaten egg, then slash the tops diagonally with a sharp knife. Bake for 20–25 minutes until deep golden and hollow-sounding when tapped.

The secret to these bolillos? That crisp crust gives way to a tender crumb—ideal for soaking up juicy fillings without falling apart.

Tip: For extra crunch, spritz rolls with water before baking or place a pan of water in the oven to create steam.

Churro Bread with Cinnamon Sugar

This Churro Bread is a cozy twist on the classic fried treat, delivering all the cinnamon-sugar goodness in a soft, pull-apart loaf perfect for breakfast or dessert.

• 1 loaf (1 lb) store-bought frozen bread dough, thawed
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon
• 1/4 tsp fine sea salt

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Roll the thawed bread dough into a 12-inch rope. Cut into 12 equal pieces, then roll each into a smooth ball.
3. In a small bowl, whisk together 1/2 cup sugar, 1 tbsp cinnamon, and 1/4 tsp salt. Dip each dough ball into the melted butter, then roll in the cinnamon-sugar mixture to coat.
4. Arrange balls in a greased 9-inch round cake pan, leaving slight gaps between them. Drizzle any remaining butter over the top and sprinkle with leftover cinnamon-sugar.
5. Bake for 25–28 minutes until puffed and golden. Let cool 5 minutes before serving.

The magic here? The dough balls bake together like monkey bread but stay soft inside with that crisp churro-like crust. Serve warm for maximum pull-apart joy!

Tip: For extra decadence, whisk 1/2 cup powdered sugar with 1–2 tbsp milk and drizzle over the warm bread.

Rosca de Reyes with Candied Fruit

This festive Mexican sweet bread is a showstopper, studded with jewel-like candied fruit and hiding a surprise baby figurine inside—perfect for Three Kings’ Day celebrations!

Ingredients:

• 1/2 cup warm whole milk (110°F)
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 4 cups all-purpose flour, divided
• 1/2 tsp salt
• 3 large eggs, room temperature
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/2 cup mixed candied fruit (citron, figs, or cherries), chopped
• 1 egg yolk + 1 tbsp water (for egg wash)
• 2 tbsp turbinado sugar (for sprinkling)

Instructions:

1. In a bowl, whisk together warm milk, 1/4 cup granulated sugar, and yeast. Let sit until foamy, 5 minutes.
2. In a stand mixer, combine 3 1/2 cups flour and salt. Add yeast mixture, eggs, butter, and vanilla. Knead with a dough hook for 8 minutes until smooth, adding remaining 1/2 cup flour if sticky.
3. Fold in candied fruit. Cover dough and let rise in a greased bowl until doubled, 1 1/2–2 hours.
4. Punch down dough, then shape into a ring on a parchment-lined baking sheet. Tuck a small figurine underneath. Cover and rise 45 minutes.
5. Preheat oven to 350°F. Brush dough with egg wash and sprinkle with turbinado sugar. Bake for 25–30 minutes until golden.

The candied fruit caramelizes slightly in the oven, giving each slice a chewy-sweet contrast to the tender, buttery bread.

Tip: Serve warm with Mexican hot chocolate—the ring shape is perfect for tearing and sharing!

Mexican Chocolate Bread Pudding

This rich, spiced bread pudding is like a warm hug—think cinnamon-kissed chocolate and custardy bread with just a hint of heat.

Ingredients:

• 6 cups stale challah or brioche, torn into 1-inch pieces
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/2 cup chopped Mexican chocolate (or semisweet chocolate chips)
• Vanilla ice cream, for serving (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish and scatter bread evenly in the dish.
2. In a saucepan over medium heat, warm milk and heavy cream until steaming (do not boil). Remove from heat.
3. Whisk together eggs, 3/4 cup sugar, 1/4 cup cocoa powder, 1 tsp cinnamon, 1/4 tsp cayenne (if using), 1 tsp vanilla, and 1/2 tsp salt in a large bowl. Slowly whisk in warm milk mixture until smooth.
4. Pour custard over bread, pressing pieces down to submerge. Let soak 15 minutes, then sprinkle 1/2 cup chopped chocolate on top.
5. Bake 35–40 minutes until set but slightly wobbly in the center. Cool 10 minutes before serving with ice cream.

The cayenne and cinnamon play off the deep chocolate flavor, making every bite complex but still comforting.

Tip: For extra texture, toast the bread pieces at 300°F for 10 minutes before soaking—they’ll hold their structure better.

Empanadas de Calabaza

These sweet and spiced pumpkin empanadas are like handheld pies with a cozy Latin twist—perfect for dessert or a festive snack.

Ingredients:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup ice water
• 1 cup pumpkin puree
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 egg, beaten (for egg wash)
• 1 tbsp granulated sugar (for sprinkling)

Instructions:

1. Make the dough: In a bowl, whisk together the 2 cups flour and 1/2 tsp salt. Cut in the cold butter until crumbly. Gradually add the 1/4 cup ice water, mixing until dough forms. Wrap and chill for 30 minutes.
2. Prep the filling: In another bowl, stir together the pumpkin puree, 1/4 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp cloves until smooth.
3. Assemble: Roll dough to 1/8-inch thickness and cut into 6-inch circles. Spoon 2 tbsp filling onto each, fold over, and crimp edges with a fork.
4. Bake: Brush empanadas with beaten egg, sprinkle with 1 tbsp granulated sugar, and bake at 375°F for 20–25 minutes until golden.

The flaky crust and spiced pumpkin filling strike the perfect balance—not too sweet, with a hint of warmth from the cloves. These are a hit at holiday gatherings!

Tip: For extra flair, add a pinch of nutmeg to the filling or serve with a drizzle of dulce de leche.

Teleras for Authentic Tortas

These pillowy Mexican rolls are the secret to an unforgettable torta—soft yet sturdy enough to hold all your favorite fillings without falling apart.

Ingredients

• 4 cups (500g) all-purpose flour, plus extra for dusting
• 1 1/4 cups (300ml) warm water (110°F)
• 1 tbsp (12g) active dry yeast
• 1 tbsp (13g) granulated sugar
• 1 1/2 tsp (9g) fine sea salt
• 2 tbsp (30ml) vegetable oil, plus extra for greasing
• 1 egg, beaten (for egg wash)

Instructions

1. Activate yeast: In a large bowl, whisk together warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. Make dough: Add flour, salt, and vegetable oil to the yeast mixture. Stir until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
3. First rise: Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled.
4. Shape: Punch down dough and divide into 6 equal balls. Flatten each into 4-inch ovals (like a football shape) and place on a parchment-lined baking sheet.
5. Second rise: Cover rolls and let rise for 30 minutes. Preheat oven to 375°F.
6. Bake: Brush rolls with beaten egg and bake for 20-25 minutes until golden brown and hollow-sounding when tapped.

The magic? A double rise gives these rolls their signature airy crumb and crisp crust—perfect for absorbing sauces without getting soggy.

Tip: For extra shine, brush baked teleras with melted butter right out of the oven.

Mexican Cinnamon Roll Bread

This sweet, spiced loaf swirls together the cozy warmth of cinnamon rolls with the rich flavors of Mexican hot chocolate—perfect for a lazy weekend breakfast.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1 large egg
• 1/4 cup melted unsalted butter
• 1 tsp vanilla extract
• 1/4 cup packed brown sugar
• 1 tbsp ground cinnamon
• 1/2 tsp chili powder (optional, for heat)
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup whole milk, 1 large egg, 1/4 cup melted butter, and 1 tsp vanilla. Stir wet ingredients into dry until just combined.
4. In a small bowl, combine 1/4 cup brown sugar, 1 tbsp cinnamon, and 1/2 tsp chili powder (if using).
5. Pour half the batter into the pan. Sprinkle with half the cinnamon mixture and 1/4 cup pecans (if using). Repeat layers.
6. Bake for 45–50 minutes, until a toothpick comes out clean. Cool 10 minutes before slicing.

The chili powder adds a subtle kick that balances the sweetness, while the layered swirls make every slice irresistibly soft and spiced.

Tip: Drizzle with a simple glaze (1/2 cup powdered sugar + 1 tbsp milk) for extra decadence.

Oreja de Elefante (Elephant Ear Bread)

This crispy, flaky Oreja de Elefante (Elephant Ear Bread) is a sweet, buttery treat that’s shockingly simple to make—just like a cross between puff pastry and a churro!

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, melted

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry onto a lightly floured surface. Roll it gently into a 10×12-inch rectangle.
3. Brush the entire surface with 2 tbsp melted butter. In a small bowl, mix 1/4 cup sugar and 1 tsp cinnamon, then sprinkle evenly over the buttered pastry.
4. Starting from a long side, tightly roll the pastry into a log. Slice into 1/2-inch-thick rounds and place them 2 inches apart on the baking sheet.
5. Bake for 15–18 minutes until puffed and deep golden. Let cool slightly—the sugar will crisp up as it sets.

The magic here? The layers caramelize into shatteringly crisp edges while staying tender inside—perfect with coffee or as a dessert centerpiece.

Tip: For extra crunch, press the rounds slightly flatter before baking.

Marranitos (Gingerbread Pigs)

These adorable Marranitos (Gingerbread Pigs) are a Mexican bakery classic—spiced, tender, and just sweet enough with a hint of molasses. Perfect for cookie jars or lunchbox treats!

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 1 large egg
• 1 tbsp milk

1. Preheat oven to 350°F. Whisk together 3 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp cloves in a bowl.
2. In a separate bowl, beat 1/2 cup butter and 1/2 cup brown sugar until fluffy. Mix in 1/2 cup molasses, 1 egg, and 1 tbsp milk.
3. Gradually add dry ingredients to the wet, mixing until a stiff dough forms. Roll out to 1/4-inch thickness on a floured surface and cut into pig shapes (or circles if you lack a cutter).
4. Bake on parchment-lined sheets for 10–12 minutes until edges firm up. Cool completely before serving.

The magic? That molasses-ginger combo gives these pigs a deep, cozy flavor—like gingerbread’s richer cousin. They stay soft for days, too!

Tip: No pig cutter? Use a round glass and add tiny dough balls for ears and snouts!

Mexican Brioche with Dulce de Leche

This Mexican Brioche with Dulce de Leche is a buttery, pillowy dream with a sweet caramel swirl—perfect for weekend brunch or an indulgent afternoon treat.

• 3 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 tsp salt
• 3 large eggs, room temperature
• 1/2 cup whole milk, warmed to 110°F
• 1/2 cup unsalted butter, softened
• 1/2 cup dulce de leche, plus extra for drizzling

1. In a stand mixer, whisk together the flour, sugar, yeast, and salt. Add the eggs and warm milk, then mix with a dough hook on medium until combined (about 2 minutes).
2. With the mixer running, add the softened butter 1 tbsp at a time, waiting until each piece is fully incorporated. Knead for 8–10 minutes until the dough is smooth and pulls away from the bowl.
3. Cover the bowl with a towel and let rise in a warm place until doubled (about 1 1/2 hours).
4. Punch down the dough, then roll it out on a floured surface into a 12×8-inch rectangle. Spread the dulce de leche evenly over the surface, leaving a 1-inch border. Roll tightly into a log, pinch the seam to seal, and slice into 8 even pieces.
5. Arrange the rolls in a greased 9-inch round pan. Cover and let rise again for 45 minutes until puffy.
6. Preheat the oven to 350°F. Bake the brioche for 25–30 minutes until golden brown. Let cool slightly, then drizzle with extra dulce de leche.

The magic here? The dough stays impossibly tender thanks to the slow butter incorporation, while the dulce de leche caramelizes into sticky-sweet ribbons. Tip: For extra flair, sprinkle with flaky sea salt right after baking.

Puerquitos de Piloncillo

These adorable, spiced cookies are a nostalgic Mexican treat—soft, molasses-rich, and shaped like little pigs, thanks to their signature piloncillo (unrefined cane sugar) flavor.

Ingredients:

• 1 cup piloncillo (or dark brown sugar), finely grated or chopped
• 1/2 cup unsalted butter, softened
• 1 large egg
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 cup whole milk

Instructions:

1. Prep: Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Cream: In a large bowl, beat 1 cup piloncillo and 1/2 cup butter until fluffy (2–3 minutes). Add 1 egg and mix until combined.
3. Dry mix: Whisk together 3 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, and 1/4 tsp cloves. Gradually add to the butter mixture, alternating with 1/4 cup milk, until a soft dough forms.
4. Shape: Roll dough to 1/4-inch thickness on a floured surface. Use a pig-shaped cookie cutter (or a round cutter for simpler shapes) and transfer to baking sheets.
5. Bake: Bake for 12–14 minutes until edges are firm but centers are still slightly soft. Cool on sheets for 5 minutes before transferring to a rack.

The magic of these cookies? The piloncillo gives them a deep caramel-like sweetness, while the spices add warmth—perfect with coffee or as a lunchbox surprise.

Tip: No pig cutter? Use a knife to carve simple pig shapes (triangle ears + snout) before baking for the same charm!

Mexican Flatbread with Queso Fresco

This vibrant flatbread packs bold Mexican flavors into an easy-to-make weeknight meal, with creamy queso fresco adding the perfect salty finish.

Ingredients:

• 1 (10-inch) pre-baked flatbread or naan
• 1/2 cup refried black beans
• 1/2 cup shredded Oaxaca or Monterey Jack cheese
• 1/3 cup crumbled queso fresco
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp kosher salt
• Lime wedges for serving

Instructions:

1. Preheat oven to 400°F. Brush flatbread with olive oil and bake for 3 minutes until lightly crisp.
2. Spread refried black beans evenly over the flatbread. Sprinkle with cumin, smoked paprika, and salt.
3. Layer Oaxaca cheese, red onion, and half the queso fresco on top. Bake for 8-10 minutes until cheese melts and edges are golden.
4. Remove from oven and top with remaining queso fresco and cilantro. Serve immediately with lime wedges.

The contrast of the crispy flatbread, gooey melted cheese, and fresh crumbled queso fresco makes every bite irresistible.

Tip: For extra heat, add pickled jalapeños before baking or drizzle with hot honey after.

Pan de Elote (Mexican Corn Cake)

This sweet, custardy corn cake is like summer in a bite—naturally rich from fresh corn and just sweet enough to feel like dessert (or breakfast, no judgment!).

Ingredients

• 4 cups fresh corn kernels (from about 5 ears)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup whole milk
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking dish.
2. Blend corn kernels, melted butter, sugar, milk, eggs, vanilla extract, baking powder, and salt in a blender until mostly smooth (small corn flecks are okay).
3. Pour batter into the prepared dish and bake for 45–50 minutes, until the top is golden and the center barely jiggles when shaken.
4. Cool for 15 minutes before slicing. Serve warm or at room temperature.

The magic here? Fresh corn gives this cake a juicy texture—almost like a cross between pudding and cornbread.

Tip: For extra caramelized edges, bake in a cast-iron skillet instead!

Mexican Pumpkin Bread with Pecans

This warmly spiced pumpkin bread gets a festive twist with cinnamon, chocolate, and crunchy pecans—perfect for cozy mornings or holiday gifting.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• ¼ cup water
• ½ cup chopped pecans
• ¼ cup semi-sweet chocolate chips (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ¾ cups flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves in a bowl.
3. In another bowl, beat 1 ½ cups sugar, ½ cup oil, and eggs until smooth. Mix in pumpkin puree and ¼ cup water.
4. Gradually fold dry ingredients into the wet mixture until just combined. Stir in pecans and chocolate chips (if using).
5. Pour batter into the prepared pan. Bake for 60–65 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The chocolate chips melt into pockets of sweetness, balancing the earthy pumpkin and warm spices—a surprise in every slice!

Tip: For extra decadence, drizzle cooled bread with a glaze of ½ cup powdered sugar + 1 tbsp milk.

Tortas de Aceite (Olive Oil Bread)

These Tortas de Aceite are crisp, golden olive oil bread cookies from Spain—perfect with coffee or as a sweet-savory snack.

• 2 cups all-purpose flour
• 1/3 cup extra-virgin olive oil
• 1/4 cup granulated sugar
• 1/4 cup white wine (or water)
• 1/2 tsp salt
• 1/2 tsp anise seeds (optional)

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix 2 cups all-purpose flour, 1/4 cup sugar, 1/2 tsp salt, and 1/2 tsp anise seeds (if using).
3. Add 1/3 cup olive oil and 1/4 cup white wine, stirring until a crumbly dough forms. Knead briefly until smooth.
4. Roll dough into 12 balls, then flatten each into a 3-inch circle (about 1/8-inch thick) on the baking sheet.
5. Bake for 18–20 minutes until edges turn golden. Cool completely—they’ll crisp up as they sit.

The magic? Olive oil gives these tortas a delicate crunch and subtle fruitiness, unlike butter-based cookies.

Tip: Store in an airtight container up to 5 days—they’re even better the next day!

Mexican Zucchini Bread with Chili

This subtly spicy, moist zucchini bread gets a kick from chili powder and a touch of warmth from cinnamon—perfect for breakfast or an afternoon snack with a swipe of butter.

Ingredients:

• 1 ½ cups grated zucchini (packed, excess moisture squeezed out)
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 tsp chili powder
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, ¼ cup brown sugar, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and 1 tsp chili powder.
3. In another bowl, beat 2 eggs, then stir in ½ cup vegetable oil and 1 tsp vanilla extract. Fold in zucchini until just combined.
4. Pour wet ingredients into dry ingredients, mixing until no flour streaks remain (don’t overmix). Transfer to the prepared pan.
5. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The chili powder adds a smoky depth that plays beautifully with the sweetness—think of it as a cozy cousin to cornbread. Tip: For extra heat, sprinkle a pinch of cayenne into the dry ingredients!

Pan de Yema (Egg Yolk Bread)

Soft, buttery, and subtly sweet, Pan de Yema is a Filipino-style egg yolk bread that’s perfect for breakfast or an afternoon snack with coffee.

• 3 cups all-purpose flour, plus extra for dusting
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm whole milk (110°F)
• 4 large egg yolks
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)

1. In a small bowl, dissolve the yeast and 1 tbsp of the sugar in warm milk. Let sit for 5 minutes until frothy.
2. In a large bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, egg yolks, softened butter, and vanilla extract. Mix until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours until doubled.
4. Punch down the dough and divide into 12 equal pieces. Roll each into a smooth ball and place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
5. Preheat oven to 350°F. Brush the rolls with beaten egg and bake for 18–20 minutes until golden brown.

The rich egg yolks give this bread an irresistible golden hue and tender crumb—almost like a cross between brioche and dinner rolls.

Tip: For extra shine, brush the warm rolls with a little melted butter right after baking.

Conclusion

With 20 delicious Mexican bread recipes to choose from, there’s something here for every craving—from sweet conchas to savory bolillos. We hope you’re inspired to bake up a batch (or two!) and savor the flavors of Mexico in your own kitchen. Don’t forget to share your favorites in the comments and pin this roundup for later. Happy baking!